To be successful in 2019 and beyond, stagnation is not an option. Foodservice operators across the country are adapting to a shifting sea of new trends, fresh technologies and changing diner preferences. (If only every chef coat came with a crystal ball.)
This year’s class of Change Makers isn’t sitting still. Instead, they’re thinking outside the four walls of their business and seeing it as the nexus for something bigger.
By bringing their operations out into the community, or vice versa, these forces in foodservice are going beyond the brick and mortar to boost health, provide convenience, support local startups and rethink school meals.
Click below to see how they’re doing it.